Ingredients

• 4 medium portobello mushrooms, stems removed
• Olive oil
• Salt and freshly ground pepper
• 2 cups hazelnuts, coarsely chopped
• 2 cloves garlic, finely chopped
• 1/4 cup finely chopped parsley
• 2 tablespoons finely chopped lemon zest

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Instructions

1. Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.
2. Gremolata: Combine all ingredients in a medium bowl and season with salt and pepper to taste.